Vegan Mung Bean Egg (Vegan Egg Series Part 1)

A vegan mung bean egg is a fantastic plant-based alternative to scrambled eggs or omelettes. Inspired by products like JUST Egg and Indian pancakes Moong Dal Chilla, this homemade version is made from split yellow mung beans, which have a mild flavour, smooth texture, and high protein content — perfect for mimicking eggs.

Jump to:

• 🧪The Secrets That Make This Recipe Work
• ❤️Why You’ll Love The Vegan Mung Bean Egg!
• 📝How to make Vegan Mung Bean Egg
• 🟡Final thoughts
• 📖 Recipe
• 💬 Reviews

🧪The Secrets That Make This Recipe Work

• Himalayan Black Salt or Kala Namak
  • This is a volcanic mineral salt traditionally fired in a kiln with charcoal and various herbs, which chemically transforms the salt into a sulphur-rich compound, including Hydrogen Sulphide (H₂S) which is the same gas responsible for the characteristic smell of boiled eggs.
  • So, the result? The Himalayan black salt has a pungent, savoury, eggy aroma, even though it's completely vegan.
• Nutritional Yeast or Nooch (affectionately)
  • It doesn’t taste like baking yeast or beer yeast at all, instead, it has a savoury and umami quality that is similar to the richness in eggs or cheese.
  • When combined with the aforementioned Black Salt, the combo can mimic the depth, creaminess and cheesy-taste of eggs.

❤️Why You’ll Love The Vegan Mung Bean Egg!

This recipe features Mung Beans which are:

• Tiny legumes that pack a mighty punch. When soaked and blended, yellow split mung beans create a smooth batter that mimics the texture of beaten eggs.
• Naturally high in plant protein, cholesterol-free and low in fat.
• Neutral in flavour — perfect for seasoning how you like.
• Budget-friendly and easy to find in Asian or health food stores.

This is the First recipe in my Vegan Egg Series. Check out the other versions here:

• Vegan Fried Egg (part 2)
• Chickpea Flour Omelette (part 3)

📝How to make Vegan Mung Bean Egg

Ingredients

• 100g Mung bean (soaked in hot water for 1-2 hours in advance)
• 200g soy milk (or other plant milk)
• 2 tablespoon nutritional yeast
• ½ teaspoon turmeric powder
• ¼ teaspoon salt and pepper
• ½ teaspoon black salt (kala namak)
• 1-2 tablespoon corn starch

Optional Add-ins:

• Finely chopped spring onions and greens.
• Stir-fried mushrooms and onion

Save this picture below for your shopping list next time 👇

Instructions (with pictures)

**Before you start:
Rinse and soak the beans in water overnight or for at least 8 hours. Alternatively soak in hot boiling water for 1-2 hours. Drain before using.

1. Blend the batter
   In a blender, combine the soaked mung beans, plant milk, black salt, turmeric, corn starch, and salt and pepper. Blend until completely smooth and silky.
2. Cook like eggs
   • For a scramble: Heat a lightly oiled non-stick pan over medium heat. Pour in the batter and stir occasionally, just like scrambled eggs, until softly set and cooked through.
   • For an omelette: Pour into a hot, lightly oiled pan and spread evenly. Cover and cook over low heat for about 3-5 minutes, or until the edges start to crisp up and lift. Add fillings, fold, and serve.

💡Tips for Success

• Black salt is key – It gives the “eggy” aroma. Regular salt won’t cut it for this recipe.
  Fun fact: Despite its name, kala namak is pink to purple when ground, not black. The "black" refers to its unrefined form.
• Adjust the amount of plant milk for thicker or thinner texture depending on use (thicker for omelettes, thinner for crepes or pancakes).
• Non-stick pans make all the difference for even cooking and easy flipping.
• The batter can be stored well in the fridge for 2-3 days - remember to give it a shake before using.

🟡Final thoughts

This homemade vegan mung bean egg is a total game-changer — affordable, simple, nutritious, and incredibly convincing. Whether you’re vegan, egg-free for allergy reasons, or just looking for new ways to cook with legumes, this recipe deserves a spot in your rotation.

So go on, give it a try — your brunch game will never be the same.

What would you usually go for when craving for egg as plant-based eaters? Tell your stories by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to read them all!

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📖 Recipe